Wicklewood Wenchs Potato And Sweetcorn Soup Food

CREAMY SWEETCORN SOUP

Steps:

• Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.
• Add the sweetcorn and continue to cook for two more minutes.
• Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.
• Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth.
• To serve, pour into a warm bowl and garnish a sprinkle of chives.

WICKLEWOOD WENCH'S POTATO AND SWEETCORN SOUP

Steps:

• Slice the potatoes.
• Place in a large pan with the stock and onion.
• Cook over a high heat until potatoes are almost cooked.
• Drain 2 cans of sweetcorn and add to the potatoes, reduce heat and continue to cook on a medium heat for a further 5 minutes.
• Remove from the heat and blend potatoes, corn and onion together with a blender, return to heat.
• Drain remaining cans of sweetcorn and stir into the soup, continue to cook until sweetcorn is warmed through.
• Season to taste.
• In a separate pan, melt butter and soften the spring onions.
• Serve soup while hot and garnish with the melted onion butter.

SWEET POTATO AND CORN CHOWDER

Steps:

• In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
• In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
• Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
• Plate into individual bowls and garnish with the crispy bacon and chives.

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

WICKLEWOOD WENCH'S CREAMY GARLIC CHICKEN

Steps:

• Over a medium heat, gently fry the chicken and garlic in the oil until just cooked.
• Add the mushrooms.
• Stir in the dressing or sauce, making sure all ingredients are well coated and cook for a further 5 mins, stirring occasionally ensuring the dressing/sauce doesn't burn.
• Add sweetcorn, cream and 2/3 of the onions .
• Continue to cook on a medium high heat until cream begins to boil. Remove from heat.
• Season to taste, serve on a bed of tagliatelle Verde, garnish with remaining 1/3 of onions.

CRAB AND SWEETCORN SOUP

Steps:

• Boil the stock and add all the other ingredients EXCEPT for the egg.
• Let cook for five minutes, stir in the egg.
• Serve.
• I said it was easy !

CHICKEN AND SWEETCORN SOUP (TIMS WAY)

Steps:

• Heat oil and gently cook chicken, ginger and garlic for 3-4 minutes without browning.
• Blend cornflour with a little of the stock and add to pan with all the remaining stock and sweetcorn.
• Bring to boil, stir continuously and simmer for 7 minutes.
• Beat egg and lemon juice together and slowly trickle into the soup pan stirring with a fork or chopstick to form the egg strands.
• Season to taste, add spring onions and drizzle of soy sauce.